Baked Crack Chicken Cheese Bacon (Print Version)
# Ingredients:
→ Chicken and Seasoning
01 -
4 boneless, skinless chicken breasts (6 to 8 ounces each)
02 -
½ teaspoon kosher salt
03 -
¼ teaspoon black pepper
→ Vegetables and Aromatics
04 -
1 cup chopped onion
05 -
1 tablespoon minced garlic
→ Sauce
06 -
½ cup cream of chicken soup
07 -
6 ounces cream cheese, room temperature
08 -
1 tablespoon ranch seasoning (dry mix)
09 -
¼ cup sour cream
→ Cheese and Bacon Toppings
10 -
1½ cups shredded sharp cheddar cheese, divided (½ cup and 1 cup)
11 -
¾ cup cooked and chopped bacon, divided (½ cup and ¼ cup)
12 -
1 cup shredded Monterey Jack cheese
13 -
2 tablespoons chopped green onion (optional garnish)
# Instructions:
01 -
Preheat oven to 375°F. Lightly spray a 9x13 casserole dish with cooking spray.
02 -
Place chicken breasts in an even layer in the prepared dish. Sprinkle with salt and pepper evenly. Set aside.
03 -
In a medium skillet, sauté the onion and garlic over medium heat until translucent and softened. This takes about 2 to 3 minutes.
04 -
Add cream of chicken soup, cream cheese, and ranch seasoning to the skillet. Stir until the cream cheese melts and combines with the other ingredients.
05 -
Turn off the heat and stir in the sour cream and ½ cup of shredded cheddar cheese until smooth and creamy.
06 -
Spread the cream cheese mixture evenly over each chicken breast, ensuring full coverage. Top with ½ cup of the cooked and chopped bacon pieces.
07 -
Sprinkle the remaining cheddar cheese and the Monterey Jack cheese evenly over the chicken.
08 -
Cover the dish with aluminum foil and bake for 20 minutes.
09 -
Remove the foil, sprinkle the remaining ¼ cup of bacon on top, and bake uncovered for an additional 20 minutes or until the chicken reaches an internal temperature of 160°F and the cheese is melted and bubbly.
10 -
Let the dish rest for 5 minutes before serving. Garnish with chopped green onions if desired.
# Notes:
01 -
Ensure chicken reaches an internal temperature of 160°F for proper doneness.